Yogurt Deviled Eggs
These yogurt deviled eggs skip the usual mayo for a creamy, tangy filling made with Greek yogurt, olive oil, and a splash of champagne vinegar. Topped with pickles, dill pickled radishes, and smoked paprika, they’re a bright, flavorful, fresh twist on the classic.
Pin Recipe
Print Recipe
Servings:
Ingredients
Deviled Eggs
- 6 large eggs
- 3 Tablespoons whole milk Greek yogurt
- 2 Tablespoons extra virgin olive oil
- ½ Tablespoon Champagne vinegar
- ⅛ teaspoon honey
- ¼ teaspoon pepper
- ¼ teaspoon salt
Toppings
- dill pickles cut in quarters
- Dill Pickled Radishes
- smoked paprika
Instructions
- Gently place eggs in a saucepan and cover with water. Bring to a boil and continue boiling for 12 min. While eggs are boiling, prepare an ice water bath: to a medium bowl, add a cup or two of ice cubes and cover with cool water.
- Once eggs are done, carefully drain and then using a large spoon, place eggs in ice water bath. Once eggs have cooled, peel and cut eggs in half. Carefully transfer yolks to a small mixing bowl and mash well with a fork or potato masher.
- Add remaining Deviled Egg ingredients to the bowl and stir to blend evenly.
- Fill each egg with the yolk mixture. You can use a pastry bag for this step, if you like.
- Top each with a pickle slice quarter, a pickled radish, and a sprinkling of smoked paprika.
Notes
Preferred Ingredients:
Extra Virgin Olive Oil – McEvoy Ranch Organic Olive Oil
Champagne Vinegar – McEvoy Ranch Champagne Vinegar
Dill Pickles – Doux South Angry Cukes
Nutrition
Serving: 2egg halves | Calories: 120kcal | Carbohydrates: 2g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 206mg | Sodium: 236mg | Potassium: 80mg | Sugar: 1g
Calories: 120kcal